Kale Chips

Kale Chips

Kale chips make a perfect replacement for potato or corn chips when you are having a craving.

One serving (2 cups/500 mL) of these crispy delights and you are consuming 300 mg of calcium, or the equivalent of a full cup (250 mL) of milk. Kale has lower levels of oxalic acid, allowing its calcium to be more bioavailable than spinach.

I made these on The Marilyn Denis Show on May 10, 2011. To watch the episode, click over to Marilyn’s website and scroll forward to 4:50 on the timecode.

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Print Recipe
Kale Chips
Kale Chips
Course Snacks
Cuisine Vegetarian
Prep Time 30 minutes
Passive Time 3 hours
Servings
servings
Ingredients
Kale Chips
  • 10 cups green curly kale washed, large stems removed, torn into bite size pieces
‘Cheese’ Coating
Course Snacks
Cuisine Vegetarian
Prep Time 30 minutes
Passive Time 3 hours
Servings
servings
Ingredients
Kale Chips
  • 10 cups green curly kale washed, large stems removed, torn into bite size pieces
‘Cheese’ Coating
Kale Chips
Instructions
  1. Place kale in a large mixing bowl.
  2. Blend the rest of the ingredients in a blender or food processor until smooth and thick. You may have to open the lid and scrape down the sides to ensure proper mixing.
  3. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued on to the kale.
  4. Place kale onto parchment paper and dehydrate for 6 hours at 115 degrees F. You’ll need to use two trays. If you don’t own a dehydrator, set your oven to 150 °F (65 °C) and dehydrate for 2.5 to 3 hours.
  5. Remove and store in a dry airtight container.